THE BEST MEABALLS IN THE WORLD shut it FB Ingredients: I usually double 1/3 cup chicken stock 1/4 cup diced yellow onion 1 clove garlic, minced 1/4 cup fresh flat-leaf Italian parsley, chopped fine 1/2 lb ground beef 1/2 lb ground pork 1/2 lb ground veal 1/3 cup plain breadcrumbs 2 eggs 1/4 cup parmigiano-reggiano cheese, grated 1 teaspoon red pepper flakes 1 teaspoon salt 1/4 cup extra virgin olive oil 3 -6 cups of your sauce Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree. In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt. Combine with hands until mixture is uniform, do not overmix. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls. Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes. While meatballs are browning, heat the marinara sauce in a large pot. Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
Posted on: Mon, 19 Jan 2015 21:19:11 +0000
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